I started some apfelwein in early March. OG=1.054 ( Surprisingly low as I followed the recipe). When I checked a couple of weeks ago the SG was just under 1.000. However, I am still seeing bubbles rising to the top, albeit very slowly.
This is my first experience with wine yeast (one packet of Montrachet), and I'd appreciate it if anyone can tell me what to expect. I've seen people say apfelwein should sit 8 months and I've seen people drinking it after 2 months. How long will it keep bubbling? Is the bubbling a result of the yeast cleaning up byproducts of fermentation? Will his improve the product?
Any and all comments are welcome.